Easter Lamb

(*) Ingredients for molds up to 2 liters capacity Pretty for the breakfast table or possibly the Easter nest. Of course, you need a suitable mold – you can find them in the household store.

It is important to grease it thoroughly! It would be a pity if the animal could not be removed from the mold completely and undamaged.

The quantity of dough indicated below is sufficient for one or two molds with a total capacity of 2 liters. Keep in mind that the mold should only be filled three quarters of the way, because the dough will still rise.

Beat the butter, sugar and yolks in a food processor until pale and thick, adding the lemon liqueur and, at the end, the lemon zest, as well as the flour, almond kernels and cornstarch.

Meanwhile, using a mixer, whip the egg whites until stiff, adding the salt précis. Fold into the dough mixture in portions.

Butter the molds accurately, pour in the crumbs and turn to coat the other side evenly. Empty out excess crumbs repeatedly. Pour in the dough to two finger widths below the edge. Bake at 160 °C (hot air) for about 35 to 50 minutes – depending on the size and volume of the molds.

Cool slightly before carefully removing the lambs from the mold. Before serving, sprinkle with powdered sugar through a sieve. It looks very nice when the lamb is surrounded with cress.

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